--90 Meals in 18 Weeks Program with Weekly Recipes

90 Meals in 18 Weeks Program 
(18 weekly recipes below)

Each week for 18 weeks there is a recipe.  You will need to do the following:
  Customize the recipe for your family (number of servings, spices, personal preferences, etc) or come up with a new recipe.  This is YOUR plan....adjust away!  When the weekly recipe is a "Meal in a jar" .....don't forget your oxygen absorbers.  "Meals in a Jar" recipes can also be put in Mylar bags.  Both the oxygen absorbers and Mylar bags can be purchased at lds.org  (free shipping).

  Purchase ingredients for 5 (five) meals of the recipe plus a side dish of canned or dried fruit or vegetables.  The shopping list given with the weekly recipe will list items needed to make 5 of the recipe.

  Store your meals....example.....each meal could have it's own box with the label on the outside.  It could be slid under a bed.  Using the 90 meal inventory/rotation schedule will help you keep track of where each meal is, how many you have left and which meals need to be re-stocked.  "Where" the meals are stored is up to you.  If you need ideas for where to store.....check out the "Storage Ideas" label.....if you have some good ideas....please shoot them to me........there are so many creative ways to store that we just don't think of until someone comes along and shows us.  I am amazed at some of the ideas that are out there.  Remember.....if you are doing a "Meal in a Jar" recipe, don't forget your Oxygen Absorber!

In 18 weeks you will have 90 stored meals ready to go.  THEN......


  Rotation:  After acquiring all or most of your meals; prepare one of these meals each week.  Always use the oldest cans/packages.  Write the ingredients used on your shopping list and replace them on your next shopping trip. If you eat 1 stored meal each week you will rotate your meals every 2 years.  When you have your 90 day meals up and running and your Pantry has been expanded, it is time to concentrate on your Long Term Storage. (Expanded Pantry list below----the goal is to be able to fix just about any meal you regularly eat with what is on hand in your pantry)


  Rotation schedule:  On your Rotation Schedule mark when you eat a meal: 1, 2, 3, 4, 5.  Make sure you have all 5 meals marked out for every recipe before beginning to eat your replacement meals. (see rotation schedule below)

  Long Term Storage:  Save & purchase LT storage.  LT storage items are now available at Wal-Mart.  Take advantage of sales and keep in mind Smith's has wonderful "case-lot" sales.  Think of your food storage in "layers".....fresh, frozen, canned, Long Term.  Each "layer" gives you more "security" for anything that may come along.  

  Attend Preparedness classes when you can!

NOTE:  The money for the meals should come out of your weekly food budget.  As you shop, try to expand your "pantry" a few items at a time as you can.  

Try to save some extra cash in your "Family Food Bank".  Example:  I didn't get my nails done this week and the money is going in the jar....or.....add the change you have in your purse/pocket every evening.....believe me....you will be surprised how quickly money will add up....we have tried it!

Try to save a little for the "storms" that come along.  You may opt to save $2 per person per week......it will add up fast.

If you have a "family favorite" recipe that can be adapted to food storage please share it with us!     Keep on building!!!!!  deb

When you have completed your 90 Meals, move on to 90 Meals plus Breakfasts recipes....then to Lunches.    Look for Breakfast/Lunch ideas to supplement your 90 Meals---then you will have 90 DAYS of meals done!  Look for 90 Meals plus Breakfasts and 90 Meals plus Lunches posts for ideas.  Now you are ready to move on to Long Term Food Storage............do you have your years supply calculated?  If not email me and I'll send you a custom plan.....just for your family.  deb
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Organization: 
Now that we are getting several meals stored; we need to begin/continue to "organize" for the future.  We need to have a Master Inventory list for our Meals.  The picture shows a good list that can be taped to the inside of your pantry or cupboard door.  It will show you "where" each meal is and how many of each meal are left.  As you begin to "rotate" your meals you will be able to see at a glance which meals need to be replaced and which meals need to be used first.  When you remove your meals from the box or wherever you have them, always take care to use the oldest item first. I keep all my working recipes in a notebook in my kitchen---that way any recipe I need is at my fingertips.  Consider using one of these forms for "leftover" meals stored in the freezer as well.    If I know we will be busy that day I can choose which meal to defrost for that evening......easy peasey!
Begin to assemble and organize Preparedness Information into a Notebook for future reference  (information you may not use now but may need in a future emergency or circumstance)

90 Meal Inventory/Rotation Schedule

To ensure complete rotation; mark out meals for each recipe as they are used.  Make sure all five meals for each recipe have been used before eating a sixth meal of any recipe.  As meals are used you will be able to see which meals need to be replaced and which meals need to be used.

Meal	Location
1 Spaghetti with Marinara		1 2 3 4 5
2 Texas Two Step Soup		1 2 3 4 5
3 Painted Desert Chili		1 2 3 4 5
4 Enchilada Pie		1 2 3 4 5
5 Chili's Chicken Enchilada Soup		1 2 3 4 5
6 Easy Chicken Pot Pie		1 2 3 4 5
7 Pasta e Fagioli		1 2 3 4 5
8 Black Beans & Rice		1 2 3 4 5
9 Penne with Sausage		1 2 3 4 5
10 Mexican Lasagna		1 2 3 4 5
11 Pistachio Chicken with Couscous & Greens		1 2 3 4 5
12 Chicken Crescents		1 2 3 4 5
13 Shaq's Mac & Cheese		1 2 3 4 5
14 Chinese Egg Fried Rice		1 2 3 4 5
15 Freezer Casseroles		1 2 3 4 5
16 Split Pea Soup		1 2 3 4 5
17 Fannie Farmer Oatmeal Soup		1 2 3 4 5
18 Doone's Potato Bowls		1 2 3 4 5

Recipes below Pantry List

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Three Month Pantry List

If you have a well stocked pantry you will be able to cook most any recipe without having to run to the grocery store.  I have added freezer items to the list I picked up from www.everydayfoodstorage.NET .  Keep in mind that without electricity you will need to move to the next layers of food storage ……canned, dehydrated/Long Term.  We all buy all sorts of Insurance………..Food Storage really is the best Life Insurance there is!
Modify this list to suit the needs of your family. 
Baking Ingredients:
Baking chips (butterscotch, milk chocolate,semisweet, white, etc.)
Baking chocolate squares (semisweet, unsweetened)
Baking powder
Baking soda
Cocoa
Coconut
Corn meal
Corn syrup
Cornstarch
Cream of tartar
Extracts (almond, maple, mint, vanilla, etc.)
Flour (all-purpose, bread, etc)
Food coloring
Gelatin (flavored, plain)
Honey
Marshmallows
Milk (evaporated, sweetened condensed)
Molasses
Nonstick cooking spray
Nuts (almonds, peanuts, pecans, walnuts)-----best stored in freezer!
Oil (olive, vegetable, etc ) 
Pie filling
Salt and Pepper
Shortening (Crisco has almost an indefinite shelf life)
Spices (cinnamon, ginger, nutmeg, etc.)
Sugar (brown, confectioners’, granulated)
Tapioca
Yeast
Baking Mixes
Biscuit
Brownie
Cake
Corn bread
Frosting, canned
Muffin
Pancake
Pudding
Quick bread
Canned or Bottled Foods
Applesauce
Beans (black, great northern, kidney, pinto,etc.)
Broth (beef, chicken)
Fruits (fruit cocktail, mandarin oranges, peaches, pears, pineapple, etc.)
Green chilies
Jam and Jelly
Ketchup
Meats (beef, chicken, ham, etc.)
Mushrooms
Olives
Peanut butter
Prepared entrees (Chile, ravioli, spaghetti,soups, stews, etc.)
Salsa
Sauces (Alfredo, cheese, picante, spaghetti,etc.)
Soups, condensed (chicken, mushroom,celery, etc.)
Tomatoes (diced, paste, sauce, stewed)
Tuna
Vegetables (Corn, green beans, peas, etc)
Frozen Foods:
Frozen Fruits & vegetables
Meats
Nuts
Pre cooked meals
Butter
Avocados (they store beautifully in freezer----- halve them & remove pit----seal w/vacuum sealer…they do not brown!)
Any pantry Items that shelf life will increase by storing in freezer
Dried Fruits and Veggies
Apples
Apricots
Carrots
Celery
Cranberries
Dates
Onions
Garlic
Peppers (bell, hot, etc.)
Prunes
Raisins
Tomatoes
Seasonings:
Bouillon granules (beef, chicken)
Browning and seasoning sauce
Hot pepper sauce
Onion soup mix
Seasoned salt
Soy sauce
Taco seasoning
Vinegar (balsamic, cider, red wine, white,etc.)
Worcestershire sauce
Starches:
Bread (pita, sandwich)
Bread crumbs, dry----panko are my fave!
Crackers (graham, soda, etc.)
Croutons
Noodle mixes
Pasta (noodles, macaroni, penne, spaghetti,etc.)
Rice

Rice mixes
Stuffing mix
Storage, Long-Term*
Dried beans/legumes (black, kidney, navy, pinto, etc.)
Nonfat dry milk powder
Oats (regular, Instant)
Potato (flakes, Pearls)
Rice (instant, long grain etc.)
Wheat (red or white, duram)
Egg powder, Shortening Powder (Crisco stores almost indefinitely)

*Long-term storage items: In addition to the LDS cannery, where you can your own items; some items can be bought pre-canned from www.ldscatalog.com and shipped to you. The website also offers a great long-term storage Starter Kit of six #10 Cans—2 red wheat, 2 white rice, 1 pinto beans, and 1 quick oats. DO NOT FORGET TO STORE WATER.......about 3 days is all we can live without water
 When you buy, consider buying two—one to use and one to store. The best grocery sales come before holidays.
Save money toward these sales. This list will help you decide what items to stock; modify it to suit your family.
A well-stocked three-month pantry allows you to cook
and enjoy most recipes without running to the store!
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Recipe week #1 Spaghetti with Marinara Sauce   (serves 8)          
1 (16 oz) Spaghetti noodles (or pasta of choice)                                                   
3 Tbsp olive oil *
Spice packet:  1 Tbsp Freeze dried garlic (1tsp powder)
                        1 Tbsp Parsley (4 T fresh)
                        2 Tbsp dried onion (1/4 c fresh)                                                     
                        1 tsp each oregano & basil
                        ½ tsp salt
                        ¼ tsp pepper
1 28oz can (or 2 14oz cans) stewed tomatoes (can use crushed or 8 fresh tomatoes)
1 8oz can tomato sauce
1 can chicken broth (opt)
Olives (opt)

Cook noodles according to package directions.  Meanwhile, in saucepan, heat olive oil on medium heat.  Add Spice Packet to oil and stir until fragrant.  Add stewed tomatoes, tomato sauce and chicken broth.  Simmer over medium heat, stirring occasionally for 20-30 min.  Serve over drained spaghetti.

Notes:  I like to puree in food processor for a smoother sauce.  I throw everything into the blender and then into a pot to simmer.
Stewed tomatoes will give you a deeper flavor as they are cooked with onions and peppers.
Optional:  Add 1 Tbsp Brown Sugar, Sugar or 1 Tbsp butter to balance out acidity.
This sauce is also great as a base for spaghetti sauce (add hamburger), as a base for Bolognese, on pizza or on French bread and let the kids add the pizza toppings of their choice.....French Bread Pizza!.....yummo!  Great for FHE nights!
I have my “working” recipes in a notebook……..makes my life so much easier when I haven’t planned ahead and can just flip thru my book.  Mark on your recipe “where” you have the meal stored….i.e. under Susie’s bed, etc.
*pantry item

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Shopping List for 5 meals:                5 packages (16oz) spaghetti noodles                                                                        5 (28oz) cans stewed tomatoes             5 (8oz) cans tomato sauce             5-10 cans vegetables or fruits (1-2 per meal) Date cans & packages Place all items (don’t forget your 5 spice packets from the recipe) into a box and attach label below to the front.  Boxes can slide under beds.   If you have a large pantry, meal items can be stored there in sections.   If you have a full working pantry, as we will work towards you will have all items on hand at any given time so items just go into Pantry and recipe into Notebook

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Spaghetti with Marinara Sauce      Box Label
Need:  1 pkg. spaghetti noodles
            1 can stewed tomatoes (or 2 small cans)
            1 can tomato sauce
            1 spice packet
            1-2 cans fruits/vegetables
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Recipe  week #2  Texas Two-Step Soup Mix
Meal in A Jar 

1 pkg. Brown Gravy Mix

1 pkg. Country Gravy Mix 

¼ C.  Chili Powder

1Tbsp plus 1 tsp dried Oregano

2 tsp Ground Cumin

2 tsp Garlic Salt

22-24 Tortilla Chips, coarsely crushed

2 1/3 C. small to medium sized pasta (wheels, shells, macaroni, etc)

Layer the ingredients in the order given into a wide-mouth 1 Qt canning jar.  Pack each layer in place before adding the next ingredient.  Add Oxygen Absorber (increases shelf life to 5-7yrs....otherwise shelf life is 6mo)  If you will be giving this as a gift; attach a gift tag with the cooking directions to the jar. 

To make the soup:  You will need the following “add-ons”

1 jar Texas Two-Step Soup Mix

1 lb ground beef (or canned beef)

14 C Water

1 can (15oz) corn

2 cans (16oz) chopped tomatoes

1 can black beans 

Brown the ground beef in a large soup pot.  If you are using a canned meat; just open the can!  Add Texas Two-Step Soup Mix (don't forget to remove the oxygen absorber) and water; heat to boiling.  Stir in corn, black beans and tomatoes.   Reduce heat, cover and simmer for 20-25 min or until pasta is tender, stirring occasionally.  Serve with additional crushed tortilla chips, shredded cheese and sour cream, if desired.

Stats

Each jar of mix makes 16 servings……or…….7 Qts if you want to freeze for later use

Cost…….approx 43cents a serving!

This soup is similar to Tortilla Strip Soup only it is thicker

Enjoy!

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Shopping List for 5 meals:                Shopping List Texas Two-Step Soup (5 jars of soup mix) 5 pkg.  Brown Gravy Mix 5 pkg.  Country Gravy Mix Chili Powder*  (will need 1 1/4 C total) 5 Tbsp + 5 tsp dried oregano* 10 tsp ground cumin* 10 tsp dried minced onion* 5 tsp garlic salt* Bag of Tortilla Chips Approx 12 cups small pasta (3-4 boxes) 5  1lb tubes Ground Beef or canned beef 5 cans corn 10 cans chopped tomatoes 5 cans black beans * pantry items

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Texas Two-Step Soup (box label) You will need: 1 jar mix, 1 can corn, 2 cans chopped tomatoes, 1 can black beans & 1 can of beef….or….get the ground beef from freezer. ---------------------------------------------------------------------------------------------

Recipe week #3  Painted Desert Chili Mix 
1/4 C dried parsley flakes
2 Tbsp garlic powder
2 Tbsp taco seasoning
2 Tbsp dried minced onion
2 Tbsp taco seasoning
2 Tbsp cumin
2 Tbsp paprika
2 Tbsp white or yellow cornmeal
2 Tbsp taco seasoning
2 Tbsp garlic powder
2 Tbsp chili powder
2 Tbsp dried parsley flakes
1 C dried pinto beans
1/4 C small dried white beans
1/4 C small dried black beans
Approximately 1 C dried kidney beans
 Oxygen Absorber*

Setting up the jars:

Layer the ingredients in the order given into a wide-mouth 1 quart canning jar.  The desert effect comes from the rippled appearance of the spices.  Carefully add each seasoning along the edges of the jar, then fill the middle of the layer.  When you get to the beans and are closer to the top of the jar I take a measuring cup and with the bottom of the cup I push down to "Pack" the layers in tighter and give more room for the last beans (that is why it is "approximately" one cup on the last beans).  Last to go in will be the oxygen absorber. (Remember the oxygen absorber changes the shelf life from 6mo to 5-7yrs!)

Recipe Instructions & "add-ons":
1 jar Painted Desert Chili Mix
1 medium onion, diced
1/2 C cider vinegar
1/2 C brown sugar
1 (49oz) can tomato juice
2 lbs ground beef, browned
4 (15oz) cans diced tomatoes
1 (12oz) can tomato paste
20 C water
Salt & pepper to taste

Remove oxygen absorber from the jar and throw away.  Place Painted Desert Chili Mix into a large soup pot.  Add onion, cider vinegar, brown sugar, tomato juice, browned ground beef and water.   Bring to a boil, reduce heat and simmer for 2 - 2 1/2 hours or until beans are tender.  Add diced tomatoes

Hint
Don't add salt/acid foods until beans are cooked.  Salt/acid foods inhibit the softening process of the beans....that is why the salt, tomatoes & tomato paste go in later in the cooking process.

Stats

Each jar of mix makes 16 servings……or…….6-7 Qts if you want to freeze for later use

Cost…….approx 40 cents a serving!

Feel free to cut this recipe in half as it makes a "boatload" of Chili!  Merely do a pint jar instead of a quart jar.  This is one of those recipes that gets better the longer it's in the fridge!
Painted Desert Chili makes a beautiful gift-----just attach the recipe instructions and off you go!

Enjoy!

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Shopping List for 5 meals:                Shopping List Painted Desert Chili Mix (5 jars of Chili mix) 2 C parsley flakes* 1 1/2 C garlic powder* 2 C taco seasoning* 10 Tbsp dried minced onion* (slightly more than 1/2 c) 10 Tbsp cumin* 10 Tbsp paprika* 10 Tbsp cornmeal* 10 Tbsp chili powder* 5 C dried pinto beans 1 1/4 C dried small white beans 1 1/4 C dried black beans 5 C dried kidney beans onions* 2 1/2 C cider vinegar* 2 1/2 C brown sugar* 5 (49oz) cans tomato juice 5 2lb pkg ground beef 20 (15oz) cans diced tomatoes 5 (12oz) cans tomato paste salt & pepper* *pantry items (these are items in a good working pantry and would not have to be purchased) For a great "Pantry list" email us at t_oneil@frontiernet.net  and put pantry list on the subject line.  We will shoot it out to you.

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Painted Desert Chili Mix (box label) You will need:1 jar mix 1 can tomato juice 4 cans diced tomatoes 1 can tomato paste 2 lb ground beef from freezer and pantry items* Note: this box label may be used if you are storing meals under a bed.....tape the label to the outside of the box.  When you need a meal, slide the box out and remove what you need from the box as listed on the label. -----------------------------------------------------

 
Recipe week #4 Enchilada Pie 
Ingredients:
1 can of black beans (or 1 C dried beans, cooked)
1 lg onion (or 2 Tbsp dehydrated onion flakes) (*pantry item)
1 can of cream of chicken soup 
1 can of cream of mushroom soup
¾ cup of milk (*pantry item)
1 (4oz) can diced green chilies
1 (8 oz) can mild enchilada sauce (red or green or make your own)
1 pkg soft tortillas, torn into small pieces (*pantry item or make your own)
1 Lb of mixed Cheddar/Jack Cheese, grated (I get the bags on sale and store in freezer) 
OPt: 1 can (10 oz) of chicken chunks (or leftover chicken approx 1 1/2 cups shredded)
Opt:  1 small can of sliced olives

Directions:
Wash and cook beans if using dried; otherwise, go to next step. Mix next 6 ingredients with beans (Optional: add 3 chicken breasts shredded or your canned chicken). Place tortillas in greased 9 by 13 inch pan. Top with half the bean mixture, half the olives and half the cheese. Repeat the layers. Bake at 350 degrees for 40 minutes. Cool slightly and cut in squares.
Serve with:  Sour Cream

For those "scratch" cooks....make your own enchilada sauce and tortillas (so much fun as FHE project....see instruction tutorial on this blog for corn tortillas)....the kids love to make the tortillas....AND....the more the kids are in the kitchen the better eaters they become!  When your kids are part of the cooking they have more of an "attachment" to what they are making and are more excited to eat it.....don't miss the fun....your kids will remember those times and how that time with you made them feel!!!!

This is a great recipe I found on "Food Storage Made Easy".....a great site for food storage information.

Shopping List for 5 meals  "Enchilada Pie": 5 cans black beans 5 cans cream of chicken soup 5 cans cream of mushroom soup 5 (4oz) cans diced green chilies 5 (8oz) cans mild enchilada sauce 5 (1lb) bags grated cheddar jack mix Opt:  5 sm cans of sliced olives

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                                         Enchilada Pie   (box label)

You will need:1 can black beans  (or 1 C dried beans)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of enchilada sauce
1sm can of green chilies

*1Lb Mixed cheddar/jack shreeded cheese from freezer
*get pantry items


Note:
This box label may be used if you are storing meals under a bed.....tape the label to the outside of the box.  When you need a meal, slide the box out and remove what you need from the box as listed on the label.

If you are using dried beans in place of canned beans you would need to seal them in individual bags.
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It just is against the law not to try this soup!

Recipe week #5 Chili's Chicken Enchilada Soup 
Ingredients:
1/2 C vegetable oil*
1/4 C chicken bouillon powder*
3 C diced yellow onions*  (or 3/4 c dehydrated)
2 tsp ground cumin*
2 tsp chili powder*
2 tsp granulated garlic*
1/2 tsp cayenne pepper*
2 C masa harina flour (a "must" for your pantry/Mexican recipes)
4 qts water
2 C canned crushed tomatoes (I use 2 cans)
8 oz box Velveeta, cubed
3 Lbs cooked chicken breast, shredded (3-4 cans chicken or equivalent jarred chicken)

Instructions:
1.  To a large pot, add the oil, bouillon powder, onions, cumin, chili powder, granulated garlic & cayenne pepper.  Saute until the onions are soft and clear, about 5 min.
2.  In a large bowl, combine the masa harina with 1 qt of the water.  Stir until all the lumps have dissolved.  Add to the sauteed onions and bring the mixture to a boil.  Cook, stirring constantly, for an additional 2 to 3 minutes.
3.  Add the remaining 3 qts water to the pot.  Add the tomatoes and return to a boil, stirring occasionally.  Add the cheese and stir until it melts.  Add the chicken; heat & serve.
4.  Garnish with shredded Cheddar cheese, crumbled tortilla chips, and salsa.

Serves 16-20
Freezes well
*pantry items
*Masa Harina is the traditional flour used to make tortillas, tamales and other Mexican dishes.  Keeps well in the fridge or freezer.
Seal your 5 "spice packets" for your meals and store with shelf stable ingredients for this recipe.

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Shopping List for 5 meals  "Chili's Chicken Enchilada Soup":  4 roasted chickens shredded and packed in 5 freezer bags or 15 cans chicken  5  8oz boxes of Velveeta Cheese (is shelf stable) Bag of Masa Harina (store in fridge or freezer) 10 cans crushed tomatoes *any pantry items listed you do not have on hand

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Chili's Chicken Enchilada Soup   (box label) You will need:1  8oz box of Velveeta Cheese shredded chicken (either 2-3 cans or pkg from freezer) 2 cans crushed tomatoes Masa Harina flour from fridge or freezer spice packet from recipe Any add ons from pantry for garnish as desired such as sour cream, shredded cheese, crushed tortillas Note: This box label may be used if you are storing meals under a bed.....tape the label to the outside of the box.  When you need a meal, slide the box out and remove what you need from the box as listed on the label. -----------------------

The weekly recipe

This recipe is "budget friendly" and a great recipe for your kids to make with you!  This recipe is so easy your kids will be making it for you!  It originally came from the box of Bisquick.  The top forms a Biscuit with the pot pie filling underneath.  As you go thru your recipes look for ways to use your food storage.......   I've included a recipe (below) for Baking Mix if you don't use Bisquick, like my mama did.  I use Bisquick because it reminds me of my mom every time I grab the box.  I guess I should just make the mix and put it in the box?  Anyway.....I digress.....
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Recipe week #6 Easy Chicken Pot Pie 
1 2/3 C Frozen mixed vegetables, thawed (or 1 can vegetables or 1/2 C dehy+water to rehydrate)
1 C cut up chicken (or can or dehydrated+water to rehydrate)
2 cans condensed cream of chicken soup (1 for filling & 1 for gravy)
(opt) 1 tsp chili pepper flakes* (gives a little "KICK")
1 C Bisquick *
1/2 C Milk*
1 egg*
(opt) 1/2 C shredded cheddar cheese (the Bisquick mix will form a biscuit on top --the cheese or any thing you add will give the feeling of a cheese biscuit on top.  Feel free to add other spices as desired.)

Instructions:
Heat oven to 400 degrees.  Mix vegetables (if using dehydrated veg, rehydrate them first), chicken and soup in ungreased 9" pie pan.  Season with a little salt & pepper.

Stir Bisquick, milk, egg, and cheese/spices with a whisk until blended.  Pour on top of chicken/veg mixture.

Bake 30 min or until golden brown. 

Add a little milk or water to the 2nd can of soup and heat.  Serve over the top of Chicken pot pie.

Stats:
6 servings @ approx .79cents each

HOMEMADE BISQUICK MIX 10 c. all-purpose flour 1/3 c. baking powder 1/4 c. sugar 4 tsp. salt 2 c. shortening, that does not require refrigeration Combine all ingredients except shortening in large bowl. With pastry blender cut in shortening until mixture resembles coarse crumbs. Store in airtight container, up to 6 months. Use as you would any other baking mix. Makes 12 1/2 cups.

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Shopping List for 5 meals  "Easy Chicken Pot Pie":  5 bags frozen mixed veg (or 5 cans or dehydrated) 5 cans cut up chicken (10oz or more sized can) 10 cans condensed cream of chicken soup *any "pantry" items called for in the recipe you don't have

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Easy Chicken Pot Pie(box label) You will need : 1 bag frozen, mixed veg (or 1 can or dehydrated) 1 can chicken 2 cans condensed cream of chicken soup *assemble "pantry" items needed  ------------------------------------

 The weekly recipe

This recipe is a "Meal in a Jar" type
Week #7

Pasta e Fagioli 
3/4 C dried great northern beans
3/4 C dried pinto beans
3/4 C dried red beans
1 bay leaf* (place down the side of the jar)
Seasoning Packet: 
1/4 C dried minced onion*
2 tsp dried minced garlic*
1 tsp dried oregano*
1 tsp dried basil*
1/2 tsp dried celery flakes*
1/2 dried rosemary*
3/4 tsp salt*
1/8 tsp crushed red pepper*
1 Tbsp parsley*
NOTE: if you are using dehydrated carrot & celery, add to seasoning packet.  If you will be using fresh ingredients the carrot & celery will be added when you cook the recipe itself.

1 1/4 C small pasta shells in a baggie
*pantry items

Layer the ingredients in the order given into a wide-mouth quart canning jar.  Mix and place the seasonings in a small baggie.  Place the packet on top of the beans.  Place the pasta baggie on top of the seasoning packet.  Add Oxygen Absorber.

TO MAKE RECIPE:
 1 Jar Pasta Fagioli Mix
2 Tbsp olive oil
1 carrot, chopped (or use dehydrated)
1 stalk celery (or dehydrated)
1 lb ground beef (or pt jar of your own gb)
1  28oz can Italian plum tomatoes, chopped
1  28oz can/jar spaghetti sauce
4 C water..... or.......use beef or chicken stock
Parmesan cheese for topping

Remove oxygen absorber from Pasta Fagioli Mix.  Remove bags from jar.  Wash beans and set aside.  In a large soup pot, saute carrot, celery and ground beef in olive oil.  Add tomatoes, chicken/beef stock or water beans and seasoning mix.  Bring to a boil.  Cover partially, reduce heat and simmer 2 to 3 hours or until beans are tender.  Pasta may be added now.  Cook 5 to 7 minutes or until pasta is al dente.  Remove and discard bay leaf.  Garnish with Parmesan cheese if desired. 
Note:  If you notice too much acidity it is from the tomatoes....this happens some times with beans & tomatoes that are cooked together over a long period of time......either add the tomatoes later when you add the pasta or......use 1 tsp sugar and the flavors should balance out. 
Optional:  can substitute ham for the meat

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Shopping List for 5 meals  "Pasta Fagioli":  5 quart jars 3 3/4 C great northern beans 3 3/4 C dried pinto beans 3 3/4 dried red beans 6 1/4 C small pasta shells 5 lb ground beef, in 1 Lb packages 5  28oz cans Italian plum tomatoes 5 28oz cans/jars Spaghetti sauce 10 cans chicken or beef stock if not using water *any "pantry" items called for in the recipe you don't have

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Pasta Fagioli (box label) You will need : Jar of Pasta Fagioli Mix can of tomatoes can/jar of spaghetti sauce 2 cans of chicken/beef stock if not using water *assemble "pantry" items needed  ---------------------------------------

The weekly recipe 

Week #8
This is one of my favorite recipes because it is so versatile.  I can add any leftovers and any fresh veggies I have on hand.  The beans and rice form a perfect protein so you can go meatless or drop in any leftover meat you have on hand. Garnish with sour cream and avocado and can we say yummo!

Black Beans & Rice (and whatever) 
2 C rice, cooked
1 can Black Beans (seasoned) ....or cook dried beans from LT storage if u have time.
1/2 onion, chopped ......or 3 Tbsp dehydrated, re hydrated
1/2-1 bell pepper, yellow.......or 2-4 Tbsp dehydrated, re hydrated
1 can diced tomatoes
1 can chicken broth1 bag 3oz Real Bacon Bits (or shredded chicken/pork/ham...whatever)
*1 Tbsp Butter

In small amount of butter, add: onion, bell pepper and saute. 
Add:  can of tomatoes, chicken broth & meat (if I'm using the bacon bits I add them as I dish up rather than putting them in the pan so they don't get soggy).  Season with garlic, salt & pepper to taste.
Layer in bowl:  rice, black beans, tomato mixture, bacon
Garnish with sour cream, chips & avocado
(If I am using fresh bell pepper I save some raw for the "crunch")
Very simple.....very budget friendly!
Serves 4
*pantry item

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Shopping List for 5 meals   "Black Beans & Rice":  10 C rice 5 cans black beans (or 10c dried beans) dehydrated onions dehydrated bell peppers 5 cans diced tomatoes 5 cans chicken broth 5 bags (3oz) Real Bacon Bits *any "pantry" items called for in the recipe you don't have NOTE:  you can seal 2 c bags of beans and 2 c bags of rice or if you already have Long Term Storage this step isn't necessary unless you like the convenience of having each 90 day "quick" meal together in one location.

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Black Beans & Rice (box label) You will need : Rice can black beans or 2 c dry can diced tomatoes can chicken broth bag Real Bacon Bits *pantry items as needed  --------------------------------------------------------------------------------

The weekly recipe

Week #9
This recipe is a family favorite of ours.  It was adapted from the Food Nanny.  You will be missing out if you don't try this recipe.  The chicken broth combined with a touch of olive oil and butter make a light sauce that really makes the flavors pop! 

Penne with sausage, Red Potatoes and Green Beans
 8 oz uncooked penne pasta
4 small red potatoes, quartered (opt...substitute russet potato)*
8 oz spicy sausage (or Italian sausage)
2 small garlic cloves, minced*
1 C chicken broth (I use a can)
1 Tbsp olive oil*
1 Tbsp butter*
1 lb green beans (can use frozen, canned or dehydrated)
1 Tbsp parsley*
Salt & ground black pepper*
1/2 C grated Parmesan cheese
opt:  I add 1/2 bag of frozen spinach

1.  Cook the pasta according to package directions.  Drain.
2.  Steam the potatoes or cook them in boiling salted water until tender.  At the same time, steam the beans or cook in the microwave until tender.  (I leave the skins on the potatoes....that's where the vitamins are!)
3.  Meanwhile, brown the sausage in a dutch oven or large pot over medium heat.  Add the onion and garlic; cook and stir until the onion is soft and the sausage is completely cooked.  Pour in the broth and simmer for 3 min.  Stir in the oil and butter.  Add the green beans, potatoes and pasta.  Mix well with a large spoon,  Add the parsley and season with salt and pepper to taste.
4.  Decrease the heat to low and sprinkle the cheese over the mixture and let melt.
5.  Serve immediately in the same pot or spoon the mixture into a large, shallow serving bowl or deep platter.  Pass any extra Parmesan cheese.
*pantry items

This dish also can be made meatless!
Food Storage adaptable:  use canned, dehydrated or frozen.  Of course fresh tastes best but in an emergency you will want to be able to cook those family favorites with your storage.  Remember:  "Store what you eat and eat what you store".....and back up your frozen items with pressure canned, commercially canned, dehydrated & long term storage items.  Don't forget to store WATER.....you can't live without it.

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Shopping List for 5 meals   "PENNE WITH SAUSAGE, RED POTATOES, AND GREEN BEANS"  40 0Z (approx 3 boxes) penne pasta (seal into 5 sep bags) 5  8oz sausage packages (approx 3lb frozen in 5 sep bags)...or your own pressure canned 5 cans chicken broth 5 lbs Green Beans, frozen, or 5 cans, or dehydrated 5-- 1/3c portions bagged 2 1/2 C Parmesan Cheese (in 5  1/2C bags frozen) opt: Spinach, frozen or dehydrated 5---1/4 C portions bagged *any pantry items in the recipe you don't have on hand

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PENNE PASTA W/SAUSAGE, RED POTATOES, AND GREEN BEANS (box label) You will need : pasta can chicken broth frozen or canned sausage canned or dehydrated veggies *pantry items as needed --------------------

The weekly recipe 

Week #10
This recipe is a family favorite of ours.  It has been a favorite of ours since.....well....I can't remember.  Very easy.....kid favorite....when the kids come home, it is always requested!!!!!!

Mexican Lasagna 
1 1/2 Lb Lean Ground Beef 
2 tsp Oregano* 
1 tsp Cumin*
3/4 tsp Garlic Powder*
2   16oz cans Refried Beans
12 Lasagna Noodles (don't bother to cook....use 'em dry)
2 1/2 C Salsa
2 1/2 C water
2 C Sour Cream*
3/4 C finely chopped green onions (use those tops too)*
1 can chopped Olives
1 C shredded Colby-Jack Cheese*  (buy on sale and freeze...store dehydrated also!)
Combine: 
beef, oregano, cumin and garlic powder.  Brown in frying pan.  Drain off fat and add the refried beans.
Place: 
4 dry lasagna noodles in 9 x 13 pan.  Spread 1/2 of beef mixture on top.  Place 4 more noodles on top.  Put remaining beef mixture in.  Top with 4 more noodles
Combine:   
salsa and water.  Pour over all.  Cover tightly with foil and bake at 350 for 45min to 1 hr or until noodles are tender. 
While baking:    
combine sour cream, green onions and olives.  When casserole is done, spoon this mixture over casserole and top with shredded cheese.  Bake uncovered about 10 min.
*pantry items normally on hand in pantry/freezer 
Additional notes: 
I pressure can hamburger as well as storing it in the freezer and having dehydrated. 
You can use canned refried beans, make your own or use dehydrated
The green onions dehydrate beautifully.....try it!
Dehydrated cheese & Dehydrated sour cream may be substituted according to need.

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Shopping List for 5 meals  "Mexican Lasagna"  5 ---1  1/2 Lb packages of Ground Beef 10 cans Refried Beans 5 boxes Lasagna Noodles 5 jars Salsa 5 sm cans chopped Olives   *pantry items needed

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MEXICAN LASAGNA (box label) You will need : box of Lasagna 2 cans Refried Beans Jar Salsa can of Olives *pantry items -----------------------------------------------------------------------

Chicken breasts are on sale this week all over town   sooooo......
here is another one of our very favorites! I plucked this recipe out of a Woman's Day magazine....
...........did u know..........????

1.  Spinach, Swiss chard and kale are packed with magnesium, which can help improve your body's response to stress.  The folic acid in the greens helps reduce depression!  That's why Spinach always makes me smile!  lol
2.  Yogurt is a super food.....the live active cultures in yogurt can help keep your digestive and immune systems healthy.  Yogurt also contains bone-building calcium.

Soooooo.......for your health.......use this recipe.

 Pistachio Chicken with Couscous & Greens 
Week #11

1/2 C unsalted pistachios, finely chopped 

1/2 C panko bread crumbs *

3 Tbsp olive oil *

4  6oz boneless, skinless chicken breasts

Kosher salt and pepper *

1/4 C fat-free Greek yogurt (I just use regular)

1 large onion, finely chopped *

1 tsp ground cumin *

1 C couscous

1 small bunch Swiss chard or spinach (about 6 C coarsely chopped)

1.  Heat oven to 350 degrees.  Line a baking sheet with parchment paper or foil.  In a shallow bowl or pie plate, combine the pistachios, panko and 1 Tbsp oil.

2.  Season the chicken with 1/2 tsp salt and 1/4 tsp pepper.  Brush the chicken with the yogurt and coat with the pistachio mixture, pressing gently to help it adhere.  Place the chicken on the prepared baking sheet and bake until golden brown and cooked through, 20 to 25 min.

3.  Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat.  Add the onion and 1/2 tsp each salt and pepper, and cook, stirring occasionally, until tender, 6 to 8 min.  Stir in the cumin and cook for 1 min.  Transfer the onion to a medium bowl.  Add the couscous and toss to combine.  Add 1 C water, (I use chicken broth instead of the water and add 1 Tbsp butter) cover and let sit for 20 min.

4.  Heat the remaining Tbsp oil in the skillet (no need to wipe it out) over medium heat.  Add the chard and 1/4 tsp each salt and pepper and cook, tossing occasionally, until tender, 3 to 5 min.  Fluff the couscous with a fork and fold in the chard.  Serve with the chicken.

Serves 4

Notes:

Pistachios (all nuts) store in freezer for a long long time

If you haven't used "Panko" bread crumbs.....you should try them....you won't look back

Olive Oil is why the Mediterranean people live so long

Yogurt can be stored in the freezer. It will not kill the live cultures, just will stop the growth of new ones.  It is also very easy to make (watch for a link on how to make yogurt....)

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Shopping list

Pistachio Chicken with Couscous & Greens

2 1/2 C pistachios 

1 1/4 C yogurt

5 C couscous (or 5 small boxes)

5 bunches Swiss Chard/Spinach  (I use a bag of frozen spinach if I can't get to the store so you can choose that option......or you can dehydrate the Swiss Chard or Spinach....it's easy)

*any pantry items you do not have on hand

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 Pistachio Chicken with Couscous & Greens

box/bag  label

you will need:

Chicken Breasts & yogurt from freezer 

box couscous

Swiss Chard/Spinach from wherever you store it....frozen, dehydrated, fresh on hand 

Meals in a bag are the hot thing now......don't have a box.....use the old grocery bags and label the bag.

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Recipe Week #12

This recipe came from one of the old Lake Havasu City Ward Young Women’s Cookbook.  (Before the ward split) This book was long before my time in the ward but I offered to put a new cover and re-bind Joy Morgan’s book and soooooo I got to copy it……and another family favorite was born!  The recipe originally came from Shelly McKown.   I consider this one of my “freezer dinners” since I always triple the recipe and then flash freeze the crescents that I am not having for dinner that night. I then package the rest into individual meals for the freezer.  If you triple the recipe you will get 48 crescents …….……  Add mashed potatoes, gravy and a veggie………..Voila!  I can have dinner on the table in 20min…..not bad.  The kids love to help roll the crescents….it was always a “family affair” meal!  Enjoy!

Chicken Crescents

Mix:

2/3 C crushed bread crumbs (I use half Panko crumbs and half bread crumbs)

½ C chopped walnuts

               Set aside in a bowl:

Melted butter for dipping

               Mix thoroughly:

4 Tbsp soft butter

3 oz cream cheese

2 C shredded chicken

½ tsp pepper

2/3 C chopped mushrooms

               To assemble crescents:

Take a small portion of chicken mixture and roll up into an opened crescent roll.  Roll up and dip into melted butter and then into the nut and bread crumb mixture.  Put onto cookie sheet and bake approximately 20 minutes at 350 degrees.  This is delicious with gravy poured over crescents, made from juice from boiling your chicken.  Recipe uses approximately 2 cans of crescent rolls (16).  I flash freeze the crescents we aren’t having that night and then vacuum seal them into meal portions.  I freeze them unbaked.

Serves 8

Note: 1 large whole chicken will make 3 recipes of Chicken Crescents

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Recipe Week #13

 This recipe came to me recently from one of my students.  I’m not a big Mac ‘n Cheese fan but oh my gosh……this is GOOD!  This dish is originally from Shaquille O’Neil. 

 Shaq’s Macaroni & Cheese

1 box (16oz) macaroni

1 tsp vegetable oil*

½ tsp salt*

1 stick (1/2 c) margarine

1 Tbsp flour*

1 to 1 ½ C milk*

1 egg*

1 pkg (16oz) Velveeta Cheese, diced

1 (16oz) pkg cheddar cheese (or Monterey Jack)

1 C bread crumbs*

  Preheat oven to 425 degrees

    In a large pot of boiling water, cook macaroni with oil and salt until al dente.  Drain.

 In a large saucepan, melt margarine over low heat.  Add flour.  Cook, 
stirring, for 1 minute.   

Add 1 C milk and egg.  Cook and stir for 1 minute.   
Stir in Velveeta cheese and half the cheddar. 
 Cook on low heat until cheese is melted and sauce is smooth. 
 If sauce is too thick, stir in up to ½ C more milk.

    Add cooked macaroni to sauce.  Stir over low heat for 1 min.  Taste and add extra salt,
 if necessary. Pour mixture into a large greased casserole dish or baking pan. 
 Top with remaining cheddar and bread crumbs.   

Bake for 30min or until top and bottom is browned.  Cool slightly, cut and enjoy!

Note:  Velveeta is shelf stable……..you may freeze the “shredded” cheddar cheese bags for storage.  Butter & margarine also may store in freezer.  Tip:  any items for your 90meals should have some “mark” or way of knowing they are reserved for the meals.   If you mark them and then
use something reserved for this meal you can make note of it to replace next shopping trip. 

Shopping list

5  (16oz) boxes macaroni

5 sticks Margarine (store in freezer)

5  16oz boxes Velveeta cheese (shelf stable)

5  16oz pkg shredded cheddar or Monterey Jack (store in freezer)

*pantry items you may need for recipe

Box label for Shaq’s Macaroni & Cheese

Items needed: 

Box macaroni, box Velveeta, margarine & cheese from freezer and pantry items needed to complete the recipe.
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Recipe week #14........This is a GREAT recipe for leftovers.......anything can be added.  It is also a great Long Term Storage recipe as you can use LT and dehydrated or canned storage.  Tim loves it when we have a Pork Loin Roast as he loves pork and knows that means Pork Fried Rice for leftovers!  Here's a cute little video on the technique of Egg Fried Rice.......enjoy!

Chinese Egg Fried Rice       (video above)

Ingredients: 

2 eggs, scrambled, cut and set aside

opt:  any leftover meats....i.e. Pork, Chicken, Shrimp, etc.

2+ C pre-cooked and refrigerated rice

1 C frozen peas

2 Tbsp chopped carrots  

2-3 green onions

small yellow onion, chopped

2 Tbsp Oil 

Oyster Sauce to taste 

2 garlic, crushed

2-3 Tbsp Soy Sauce to taste

(opt)  1 Tbsp toasted Sesame Seeds 

Salt (taste first...soy sauce is salty)

Pepper to taste

Heat oil in pan.  Saute onion, add garlic and saute another minute.  Add rice, soy sauce, oyster sauce, eggs, sesame seeds and your meat of choice.  Saute only long enough to heat.  Season to taste with salt & pepper.

Tips:  watch the amount of "Oyster" sauce you put in....we use about 1 tsp instead of what the video calls for, because; if it gets "fishy".....I'm 'outa there! We  Like the authentic flavors but watch the "color" of the rice....if it gets too dark you may have too much Oyster Sauce......if you like fishy......then by all means......dump away....just be forewarned!  In times of plenty......use fresh veggies.......if not, dehydrated is an option.  Dehydrated or canned proteins (meats) also may be used.

I  "caramelize" the pork..... cut it into 1/2" dice and then fry crisp......when you caramelize it, the flavors are intensified.....yummo!

If using dehydrated veggies or meats....rehydrate first

Remember:  cold rice.....otherwise you will get "sticky" rice. 

Shopping List x 5 for 90 Meals in 18 weeks plan

Storage....label box with ingredients for your 5 meals.  Box may be placed under a bed; or store in pantry in a shopping bag with label.  We have a food storage room where we store ours.......whatever works for your family. If you store in a pantry without a bag or box, remember to mark your ingredients that are reserved for the recipe.  If the ingredients are marked and you use them for another recipe you will know to immediately put the ingredient on your shopping list to be replaced.  

Add recipe to your 90 Meals Recipe Book 

Add Meals to 90 Meal Inventory Rotation Sheet 
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Freezer meals 6 casseroles….one base recipe!    Week #15

"The Great Divan Divide"...6 amazing casseroles out of one recipe

(courtesy of Honeyville Farms Chef Tess) 

 I found this recipe while "surfing" for a new food storage meal........so here we go.........  In our house this will be 12 meals....a good score I'd say.  Let me know what you think.  deb

The Great Divan Divide...6 amazing casseroles out of one basic recipe

Six casseroles...all very different and all very flavorful. Not bad for a couple hours in the kitchen. Am I right?

Southwestern chipotle and black bean
chicken primavera and pesto
French chicken bacon mushroom and Swiss
spicy peanut black-bean and chicken
Polynesian curry chicken
buffalo chicken bacon and Swiss

We used microwave safe containers so we would be able to pop them in the micro to cook them. It is fine to use freezer safe casserole pans if you want to bake the casseroles in the oven as well. Might I also suggest if you are making the smaller size casseroles for a family of 2 adults with one or two small children to use loaf pans. Those work perfectly.

So...let the wild rumpus start.

This makes 6 casseroles for a family of 4 or 12 casseroles for a family of 2 (or families with 2 adult and one or two small children)

We started with the fresh ingredients called for in the recipe:

You will need:

10 lb skinless boneless chicken breast

Salt, pepper, granulated onion and granulated garlic

4 10 -oz packages frozen broccoli

8 oz mixed frozen Italian veggies

8 oz bell pepper, frozen

1/2 cup all purpose flour

1/2 cup butter or oil

4 cups chicken stock

4 cups milk

additional items added from fridge

4 cups shredded Monterrey Jack (divided into 2 cup portions)

1 lb of cooked bacon (divided into 1/2 lb portions)

6 oz cooked sausage (southwest seasoned)

2 oz basil pesto

8 oz sliced mushrooms, sauteed and seasoned with salt and pepper (divided in 2 portions)

Pantry items on hand:

2T peanut butter

2T soy sauce

1/2 jar Frank's hot sauce

15 ounces diced tomatoes, drained (we used Fresh & Easy marinated tomatoes)

15 oz can of black beans

1/4 cup raisins

1 small can pineapple tidbits, drained

1 small can roasted chipotle chiles (green chiles will work)

Pantry Seasonings:

curry powder, ground ginger, ground mustard, ground white pepper, fajita seasoning, Italian seasoning, celery seed, dry lemon zest, black pepper, 2 bay leaves, Chef Tess All Purpose Seasoning, and ground rosemary.

Fresh herbs... Thyme, basil, oregano, dill, parsley and tarragon.

If your family won't eat fresh green stuff like this, by all means use dry...but use something.

Chop the herbs separately. I placed them in separate containers to keep a little order.

Boil the chicken breast until they where cooked through and no longer pink. About 35 minutes on high, covered in water or chicken stock.

Chop the chicken into chunks and season well with salt, pepper, granulated garlic and onion or Chef Tess All Purpose Seasoning.

Line up your casserole dishes. Six or twelve depending on the size of your family. We decided we needed to label each casseroles so we didn't get confused about what went where.
Southwestern chipotle and black bean,
Chicken Primavera and pesto,
French chicken bacon mushroom and Swiss,
Spicy peanut black-bean and chicken,
Polynesian curry chicken,
Buffalo chicken bacon and SwissDivide the frozen broccoli between the casserole dishes. In one of the dishes add the mixed Italian veggies and bell peppers (see top middle?). Divide the sauteed mushroom in half and add them to two of the plain broccoli pans as well.

Take seasoned chicken chunks...

Divide the chicken between the six casseroles. The frozen veggies help keep that chicken cool while you make the sauce and add your flavor ingredients. You want them cold. I promise.

We made two different base sauces. One based on chicken stock and one based on milk. I prefer to make my own so I can control the ingredients, but also so I can control the cost. It's much cheaper than buying prepared gravy jars. However, if you do buy the jars, make sure it is low sodium.

Let's make the sauce. You will need two half gallon sauce pans. In the bottom of each pan melt 1/4 cup butter over medium heat. When melted add 1/4 cup flour to each pan and whisk well. It will be the consistency of loose wet sand.

Cook this butter and flour mixture, called a roux, for 3-5 minutes stirring constantly. This cooks some of the start out of the flour and make you sauce have a smooth velvet texture. Pour 4 cups milk into one pan and 4 cups stock into the other. Stir constantly to avoid lump.

Each sauce pot gets one bay leaf, 1tsp granulated garlic, onion and 1/2 tsp pepper. I also add a hint...just a breath...of ground clove to the sauces. Not too much or it will taste like Christmas pudding sauce instead of a nice subtle hint of happiness.

Simmer on low heat stirring every few minutes so the sauce doesn't burn. It needs to cook 15-20 minutes. This gives you time to add all the flavor agents to the casserole pans.

When sauce is cooked, divide each sauce into 3 containers. This will give you 3 milk sauces and 3 chicken sauces 1 1/3 cup each.

Curry Polynesian Chicken and Pineapple

Add 1 tsp curry powder and 1/2 tsp black pepper to one of the chicken sauces. Stir well.
Oh...and if you find that dang bay leaf, take it out. If you don't the sauce will be overpowered by bay.

To one of the plain broccoli chicken casseroles, add raisins and pineapple. Top with curry sauce and ease the sauce into the casserole.

Spicy Oriental chicken with black beans and peanut sauceTo one of the broccoli, chicken and mushroom casseroles, add half the can of black beans.

To one of the chicken sauces add 2T peanut butter, 2T soy sauce, 1 tsp granulated garlic, 1/2 tsp ground ginger, and 2-3 tsp hot sauce. Mix well.

Add to the chicken and black bean casserole.

Southwestern Chipotle chicken, sausage and black bean:

To one of the plain chicken and broccoli casseroles, add cooked sausage and the other half of the black beans. Top with half the can of diced tomatoes (we used marinated tomatoes). Add a tablespoon of fresh oregano, sprinkled over the casserole.

To the last chicken sauce, add 2-3 Tablespoons chopped chipotles or green chiles and 1 tsp fajita or taco seasoning.

Pour over the casserole.

Savory Buffalo Chicken and Bacon Casserole.Add 1/2 lb of cooked bacon to one of the plain chicken and broccoli casseroles. Sprinkle with 2T fresh chopped parsley if desired.

For the sauce, use one of the milk sauces.

Because we used 3T of hot sauce that contains vinegar in it, we had to do something to keep the vinegar from curdling the milk sauce.

1/8 tsp baking soda will neutralize the acid without changing the flavor of the sauce.

We also wanted the sauce to taste like buffalo with ranch dressing and celery so we added 1/4 tsp celery seed, 1 tsp onion granules, 1 tsp garlic granules and 1T chopped parsley.

The acid will react to the soda a bit by bubbling. Don't worry, it won't overflow like that science project valcano you made in third grade.

Pour the sauce over the bacon and chicken casserole. Top with half the grated Monterey Jack cheese.

Chicken Primavera with PestoTo the chicken casserole with the broccoli and Italian veggies add the remaining half of the diced tomatoes. Sprinkle with the following fresh herbs (if you use dry herbs cut measures in half) 1T basil, 1T oregano, 1T parsley

Add 2-3T fresh basil pesto and 1 tsp fresh cracked pepper and 1 tsp chef tess Romantic Italian seasoning to a milk sauce.

Combine well.

Pour over the casserole and work it into the ingredients a bit. You can top with mozzarella cheese if desired (we didn't have any on hand).

French Chicken Bacon Mushroom and SwissTo the last casserole with mushrooms, broccoli and chicken add the second half of the cooked bacon. Sprinkle with 1T each fresh chopped French herbs: Tarragon, parsley, basil, thyme and dill (if you use the dry herbs use 1 1/2 tsp each).

For the sauce take the last portion of milk sauce and add 2tsp dry mustard and 1/2 tsp white pepper.

Combine well.

Pour over casserole and work into the ingredients a bit.

Once combined, top with the last half of the cheese.

You now have six casseroles.

All six are now ready to bag and freeze.Some had lids that came with the containers.

The rest went in gallon size freezer bags like this:

To serve the casseroles:

Remove from the freezer and defrost in the fridge overnight (or defrost out of the bag using the defrost setting of the microwave). Microwave uncovered on high 13-15 minutes until hot.

Oven: Heat defrosted casserole in oven safe containers, covered, 375 degrees 35-40 minutes and uncover last 5 minutes.

There you go. Six to twelve freezer meals are now yours. Enjoy my friends.

END note: Auntie Em has made this blog entry into a lovely pdf. If you would like a copy, feel free to email me chef-tess@hotmail.com and I can get that to you for free! Thanks!
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Split Pea Soup  Week #16 
Meal in a Jar Recipe

Split Pea Soup Mix
1/2 bag dried split peas  (1 lb bag total for recipe)
1/2 C Instant potato flakes
1/4 C dried minced onion
1 tsp dried minced garlic
2 Tbsp dried parsley flakes
2 tsp dried thyme leaves
1 tsp celery flakes
1/2 C Instant potato flakes
1/2 bag dried split peas
In baggie - 1 tsp salt  and 2 chicken bouillon cubes
 Oxygen Absorber

Layer the ingredients in the order given into a wide mouth 1 qt canning jar.  Pack each layer in place before adding the next ingredient.  Finish with baggie and don't forget the Oxygen Absorber (otherwise your shelf life will only be about 6mo)  Attach label with cooking directions

Instructions for Recipe   
1 jar Split Pea Soup Mix
1 pkg ham hocks    or............2 (5oz) cans ham or  1/2 lb bacon, cut up and sauteed

Place the Split Pea Soup Mix in a large soup pot.  If you are using ham hocks add now.  If you are using canned ham or bacon wait until after your Puree the soup..  Add 10 cups of water.  Bring to a boil.  Lower the heat and simmer for 1 1/2 hours, stirring occasionally.  Remove ham hocks and  Puree soup in blender.   Remove the meat from the bones and add back into the pot.  If you are using the canned ham or bacon you will want to add it in now.  Taste for seasonings....add salt if necessary

In times of plenty.......add 1/2 C cream............yummo!
_________________________________________________________________________ 
 Shopping List for 5 meals in a Jar
Oxygen Absorbers (5)
Quart jars (5)
5 bags split peas
5 C instant potatoes
10 chicken bouillon cubes or 10 tsp chicken bouillon granules
1 1/4 C dehy minced onion
5 tsp minced garlic
10 T dried parsley flakes 
10 tsp dried thyme leaves
5 tsp dried celery flakes
10 (5oz) cans ham or 5 pkg of ham hocks or 2 1/2 lbs bacon divided into 5 bags for freezer  
salt

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A bit about Split Peas................

Split peas are an excellent source of protein, folate and fiber.   Add some vegetables and a few thick slices of bread for dunking, and you've got a deeply satisfying meal that's low in fat and high in nutrition.

I found out just recently that adding salt at the beginning can cause the peas to cook much slower, so add at the end. Then there's the salt in the ham to contend with as well. I've found that freezing dried peas and beans, overnight or longer, seems to make them cook a little faster.

Oh...almost forgot...if you like smooth & creamy split pea soup, add a little milk or cream & emulsify the whole batch.

I like to add Old Bay seasoning to my pea soup. Gives it a little kick YUM YUM

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To Soak or Not to Soak

It's true, soaking peas overnight in water shortens their cooking time. But soaking isn't entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color.

• Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
• The peas only need to be cooked until they are tender. But if you like a smoother, creamier texture, cook them longer until they soften and fall apart.
• If you like really silky soup, take the extra step of pureeing the peas once they have softened. This is a great job for your immersion blender if you have one, but you can also do it in batches in your regular counter top blender.

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Fill 'er Up

Ham, bacon, and sausage all go exceptionally well with peas. One of the most traditional ways of making split pea soup is to flavor it with ham bones. Most recipes include onion, celery, carrots, and potatoes. In the herb department, bay leaves, thyme, mint, marjoram, rosemary, and parsley are all delicious additions. If you like to flavor your soup with tomatoes, lemon juice, vinegar, wine or any other acidic ingredients, wait until the end of cooking to add these, or else the acid will prevent the uncooked split peas from getting soft.

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  Week #17  Fannie Farmer's Oatmeal Soup  (yep, you read that right!)



When I found this little gem ......I was skeptical to say the least.  Oatmeal soup????  one must be nuts......I was very surprised...a great "comfort" soup!  It is very easily converted into our "Meal in a Jar" meals.............Meal in a Jar instructions below.     This is a very budget friendly meal.  Feed 4 for about 2 bucks!  Oh.....and I've used "quick" oats.......the oat police will not come get you and it worked for me......deb

Fannie Farmer Oatmeal...Soup

Ask almost anyone if they have had oatmeal for breakfast and they will say yes. I honestly doubt very many have had to eat them for dinner. Unless of course I just live a very sheltered life. I've always associated oats with breakfast. Oatmeal. That however is exactly what we made last night for dinner. It's a hearty, earthy, comforting soup that uses oats as the main ingredient. At first when I saw this recipe I thought it a bit intriguing. Now I've embraced it, adapted it. I've added herbs and vegetables and made it my own. The original recipe was from from the Fannie Farmer Cookbook, but now I've changed it enough I don't even think Marion Cunningham would know it was hers. We had whole grain and vegetables for dinner and not one complaint from my kids!

Oatmeal Soup
3 T butter or olive oil
1 onion, minced fine (about 3/4 cup)
1 carrot, minced
1 stock celery, minced
1 clove garlic minced
1 1/2 cup uncooked rolled old fashioned oats (not quick oats)
6 cups chicken or vegetable stock
1 tsp Chef Tess all purpose seasoning  (I use any all purpose seasoning)
1/2 tsp dry tarragon
3 T chopped fresh parsley
1 cup chopped fresh spinach (or a handful of frozen spinach)

Combine the butter, onion, carrot, celery, garlic and oats in a one gallon pot. Cook until oats are toasted and vegetables sweat, about 5 minutes. Add stock, seasoning, parsley and spinach. Simmer 5-7 minutes until oats are tender.
Serves four generous portions. 

Meal in a jar conversion:  layer in the following order

1 1/2 C oats

1/3 c dehydrated  carrots

1/4 c dehydrated celery

1/4 c dehydrated onion

1/3 c dehydrated spinach

6 bouillon cubes in a Ziploc baggie

spices: in another baggie add the following.......Dehydrated garlic clove or 1 tsp garlic powder, 1 tsp all purpose seasoning, 1/2 tsp Tarragon, 3 Tbsp parsley and optional.....1 tsp chili flakes.

Oxygen Absorber

Seal 'er up!

to make.......................saute everything but spices & bouillon in butter or olive oil as per recipe.  Add 10 C water, spices and bouillon.  Voila!  

Don't know how to dehydrate???  check out the dehydrating instructions on the blog or zoom to Walmart.............the spinach you will have to do yourself or throw in a handful of frozen as the soup cooks
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Doone's Potato Buds Bowl  Week #18


This dish comes from Doone....heard about this in the Bishop's office one day.....had to check it out.  This dish is much like a potato bar and is a re-make of the KFC Potato Bowl.  Potato on the bottom with many choices as toppers.  Yummy and very kid friendly.......thanks Doone!


Mashed Potatoes.

Shredded chicken, pork or beef 

Corn.....or any leftover veggie.

Gravy ....

Cheese, shredded

Chives

Note:  This is a quick fix with food storage items such as:  Potato pearls or flakes, dehydrated veggies, dehydrated, bottled or canned meats, dehydrated or jarred gravy, shelf stable or dehydrated cheese, dehydrated chives, etc................you get the drill!

When you try this and love it.....give Doone a thumbs up!

Now.............convert to shelf stable and store 5 recipes of the recipe above!



More recipes to follow.................we're not stoppin' at 18.  Enjoy!
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Congratulations!  you now should have 90 meals stored.......start eating, rotating and replenishing your 90 day meals. Good Job!  deb